Improvement in combined heating and cooling milk-cans



M. DOWNEY. COM-BINED'HEATING AND COOLING-MILK CAN. No.178,610. Patented June 13, 1876.

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MICHAEL DOWNEY, OF BARRE, MASSACHUSETTS.

IMPROVEMENT IN COMBINEDHEATING AND COOLING MILK-CANS.

' Specification forming part of Letters Patent No. 178,6 l0, dated June 13, 1876; application filed March 27, 1876.

To all whom 'it may concer-n: t

Be it known that I, MICHAEL DOWNEY, of Barre, in the county ot' Worcester, State of Massachusetts, have invented certain Improvements in Pans for Heating and Cooling Milk and Dairypurposes, which improvements are fully described in the following specitcation.

My invention relates to the handling and preparing milk in dairy processes, and more particularly-to scalding or heating and cooling the fresh milk, extracting the cream, and facilitating the transfer of the residue to the cheesedepartment.

It is designed to furnish, most economically, a convenient apparatus for accomplishing these objects in the same pan expeditiously, and give ample facilities for keeping al-l parts clean and sweet for use.

Its` nature is shown in the following description and accompanying drawings of a pan and its accompaniments embodying my invention.

-In said drawings, Figure 1 is a side view with the side removed to show the inclosed parts; and Fig. 2 shows same parts on a larger scale, hereinafter more particulaly described.

VThe same letters indicate the same parts wherever they occur.

B is the outside pan, performing the office of both heater and cooler when desired, having a passage, G, along its .bottom, in which a slide Ais iitted and operated by the handle F, both Gr and F having two sets of openings- 011e in the top, as et a, and the other in the sides, b b, so arranged that by moving the slide F either set'may be opened and the other closed. The openings b b are covered the entire length of B by the broad corrugated or ribbed flange V, which distributes or diffuses the flow from them and prevents the direct ow against the pan A above. The passage G is connected to the cold-water pipe L, and the hot-water or steam pipe M with a stop-cock, N, so arranged that either can be admitted separately or both shut olf, and at E is a pipe to connect with the hot-water or steam producing coil to returnv the ow after passing through B. A is the inner or milk pan, itting into B, with a smal-l space all round it, its rim resting on B, and making a tightjoint when steam is to be used, and having a chamber, C, with small openings into B, and a discharge-pipe, H, leading into the escape I, said chamber extending all round the pan, and leading oli' from all sides of it to the discharge. The escape I has numerous openings into B, and several pipes, P Q R, at different heights, with stop-cocks so arranged that the pan B may be lled any desired height, and a lowin g streambe passed through it at that height. At o is a waste-pipe, from the bottom ot B to P, for emptying it entirely when desired, and at Kuis a discharge from A, through which the milk is drawn off into the open trough U to be taken away. These are thus made for the purpose of enablin g the attendant to remove and clean them easily, the whole bei-ng supported in any suitable manner. n

To use the apparatus according to the latest and most approved systems, the fresh milk is, put into the pan A, and the slide F set so that the openings b b are open. The steam or hot water is admitted and continued until the milk is heated to 1330 or 1350 Fahrenheit, or thereabout. The ow, passing out under the llange JV, is spread and diffused, and the heat is given to A very equably, preventing any danger of overheating any part, as might he the case were the llow to impinge directly against A, the chamber C conducting a current ott' to the discharge from all around the rim of the pan, the pipe E allowing the How to be continued, as stated.

When the milk is heated to the degree mentioned,the heat is shut oli', and the slide F changed, and the cold water turned on, and, lowing out at a a, &c., strikes directly against the bottom of A, cooling it in the most rapid manner, and the escape-pipe, corresponding to the height of the milk in A, is opened, so as to keep the cold water in .B at about the same height. This prevents the too rapid cooling of the pan A above the milk, and prevents that troublesome condensation called sweating.77 The cold wateris' allowed to flow until the milk is cooled to any desired degree. When the cream has risen and been removed.,

the remainder is drawn off through K for the diffusing-flange V, and the paus Aand B,

further use. all constructed and operating substantially us What I claim as new, and desire to secure and for the purposes described.

by Letters Patent, is MICHAEL DOWNEY.

The combination ofthe cold and hot Water Witnesses:

or steam pipes L M, the passage G, having JAMES GREENE,

its openings a a b b controlled by the slide F, J As. G. ARNOLD. 

